Matzoon: Difference between revisions
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[[File:Matsoni.jpg|thumb|Traditional jar of Matsoni (Georgia)]] |
[[File:Matsoni.jpg|thumb|Traditional jar of Matsoni (Georgia)]] |
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'''Matzoon''' ('''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni''') ({{lang-hy|[[wikt:մածուն|մածուն]] ''macun''}}, {{lang-ka|[[wikt:მაწონი|მაწონი]]}} ''mats'oni'') is a fermented milk product found in [[Caucasian cuisine]], of |
'''Matzoon''' ('''matsoon''', '''matsoun''','''matzoun''', '''madzoon''', '''madzoun''' '''macun''', '''matson''', '''matsoni''') ({{lang-hy|[[wikt:մածուն|մածուն]] ''macun''}}, {{lang-ka|[[wikt:მაწონი|მაწონი]]}} ''mats'oni'') is a fermented milk product found in [[Caucasian cuisine]], of Georgian origin.<ref>Joseph A. Kurmann, Jeremija Lj Rašić, Manfred Kroger: Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products, p. 212. Springer, 1992. ISBN 978-0-442-00869-7. [http://books.google.ru/books?id=ucPf5kCNGjMC&pg=PA211&dq=MATZOON+%28En%29&hl=ru&ei=dkttTceOG9K48gP9muyjBQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC4Q6AEwAQ#v=onepage&q=MATZOON%20%28En%29&f=false]<blockquote>'''MATZOON''' (En); mazun (Fr, De); matsun, matsoni, maconi.<br /> |
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'''Short Description''': Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.<br /> |
'''Short Description''': Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.<br /> |
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'''Microbiology''': Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.<br /> |
'''Microbiology''': Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.<br /> |
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Revision as of 11:31, 9 June 2013
Matzoon (matsoon, matsoun,matzoun, madzoon, madzoun macun, matson, matsoni) (Template:Lang-hy, Georgian: მაწონი mats'oni) is a fermented milk product found in Caucasian cuisine, of Georgian origin.[1][2][3] It is very similar to yogurt.
It is made with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus lactic acid bacteria.[4]
Matsoni is made from cow's milk (mostly), goat's milk, sheep's milk, or a mix of them and a culture from previous productions.
In Japan, Caspian Sea Yogurt (カスピ海ヨーグルト) is popular; soy milk is sometimes added to the milk.
See also
References
- ^ Joseph A. Kurmann, Jeremija Lj Rašić, Manfred Kroger: Encyclopedia of fermented fresh milk products: an international inventory of fermented milk, cream, buttermilk, whey, and related products, p. 212. Springer, 1992. ISBN 978-0-442-00869-7. [1]
MATZOON (En); mazun (Fr, De); matsun, matsoni, maconi.
Short Description: Of Armenian origin; Georgia, Caucasus (USSR); traditional product; the milk of ewes, goats, buffalo, or cows or mixtures thereof; yoghurtlike product traditionally made from boiled milk and an undefined starter culture; firm consistency and acidic flavor.
Microbiology: Traditional product made with undefined starter culture consisting of thermophilic and mesophilic lactic streptococci and thermophilic lactobacilli, and often with yeasts. Starter culture with defined microflora: proposed Streptococcus thcrmopbilus and Lactobacillus dclbmeckii subsp. buligaricus.
Related Product: Yoghurt.
- ^ Columbia Encyclopedia // fermented milk // The Columbia Encyclopedia, Sixth Edition. Columbia University Press.
- ^ The Encyclopedia Americana , Том 18 стр-ца 446 Americana Corp, 1977 г. - ISBN 0-7172-0108-2, ISBN 978-0-7172-0108-2
MATZOON, mat-soon', a milk food used in Armenia; prepared by exposing milk in open vessels to a heat of 90°F., and when coagulation takes place the curd is broken up by a churning process and salt is added
- ^ Kenji Uchidai, Tadasu Urashima, Nino Chaniashvili, Ikiti Arai, Hidemasa Motoshima. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Animal Science Journal, Vol. 78, Issue 1, pp. 85-91, February 2007